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Herb-Rubbed Rib Roast

Byrtel's picture
Love beef? A Dijon and fresh herb rub make this roast extra special.
Ingredients
  Rib roast 1 Pound
  Beef rib roast 4 Pound
  Garlic 1 Clove (5 gm), cut in half
  Chopped parsley 3⁄4 Cup (12 tbs)
  Chopped thyme leaves/1 1/2 teaspoons dried thyme leaves 1 1⁄2 Tablespoon
  Chopped rosemary leaves/1 1/2 teaspoons dried rosemary leaves 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Olive oil/Vegetable oil 1 Tablespoon
  Peppery horseradish sauce 1 Tablespoon
  Reduced fat sour cream/Regular sour cream 1 Cup (16 tbs)
  Horseradish sauce 1 1⁄2 Tablespoon
  Country style dijon mustard 1 1⁄2 Tablespoon
  Ground pepper 1⁄4 Teaspoon
Directions

1. Heat oven to 325ºF. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
2. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155ºF).
3. Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
4. Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Baked
Interest: 
Holiday, Kids, Party
Ingredient: 
Beef, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
145 Minutes
Ready In: 
155 Minutes
Servings: 
6

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